Marinated small turtles

1. Batch production:

1) Small turtles (each weighs about 8 taels) 10 slaughter, open a small opening of about 5 cm from under the shell of the turtle, remove the internal organs, especially the oil of the turtle must be removed, otherwise it will be very fishy, flush out the blood water, and then put it in boiling water to blanch it and tear off the mucous membrane on the surface.

2) Put the small turtle into the boiling oil brine, cook for 5 minutes on low heat, and remove the controlled dry water.

3) Heat the pan in wide oil until it is 70% hot, soak and fry the marinated small turtle until the skin shrinks and slightly drys, and marinate in the homemade sauce for 12 hours while hot.

2. To prepare the homemade sauce:

In the net pot, add 2500 grams of rapeseed oil, 2500 grams of salad oil, 100 grams of chicken fat and cook until four layers of heat, 150 grams of green onion, 100 slices of ginger, 100 grams of garlic fried incense, fish out the head, divide into Pixian watercress sauce 1000 grams of stir-fry incense, then 500 grams of rice chili peppers stir-fry evenly, add spices (angelica, lemongrass, grass fruit, white cardamom, cumin 50 grams each) and spicy perfume fish seasoning 4 bags, stir-fry. The stir-fried sauce is naturally cooled and then put on plastic wrap and refrigerated in the refrigerator.

Sichuan oil brine water article has a detailed production method